Could someone let me know if a chocolate fountain could be used as a cheap alternative to a melting kettle and/or tempering machine? Or maybe just in place of a bain marie?

I assume that the cheapest models would not be up to the job, but if you remove the fountain, you'd basically be left with a thermostatically controlled container.

October 22, 200810:50 pm

gap

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I don't know the answer to this but i have heard you need to thin chocolate for fountains. Maybe this would mean using a fountain as a controlled contained wouldn't work because plain couverture would be too thick? Also, would a lot of chocolate surface be exposed to air and possible contamination? Just some thoughts . . .

November 16, 20087:55 pm

cocoarich

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OK, so now I've actually looked at one of these in the shops... they aren't built how I thought they'd be.

However, there are a number of 'chocolate fondues' around and thought they might be a cheap alternative to a bain marie. I guess you get what you pay for, but just want something small scale for holding tempered chocolate for dipping.

November 16, 200810:43 pm

gap

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You probably already know, but a chocolate fondue isn't going to hold a constant temperature which you need to maintain the temper. If you're OK with that, I've used a small electric blanket in the past (the sort people use for their backs). It has a few temperature settings and only cost me $20. I put it inside a big bowl and then put the smaller bowl inside that (you can cover the electric blanket with glad wrap to keep it clean). This may be another option . . .